Shrimp Bisque
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup unsalted butter | |
| 4 cups chicken broth | |
| 1/4 cup all-purpose flour | |
| ¼ cup tomato paste | |
| 3 cups milk or half and half | |
| ¼ cup onions | Washed, trimmed, and diced |
| ½ teaspoon ground thyme | |
| 2 teaspoons parsley flakes | |
| ½ teaspoon Worcestershire sauce | |
| Dash Cayenne pepper | |
| 1/2 lbs. baby shrimp | Peeled, deveined and tail removed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan combine butter, bouillon granules, thyme, cayenne pepper, and onions. | |
| 2 | Cook until onions are tender. Stir in tomato paste. | |
| 3 | Stir in flour. Add chicken broth. | |
| 4 | Heat to boil and reduce heat. Temper milk or half and half by slowly adding about 3 cups of broth to the milk and stirring constantly. | |
| 5 | Cook and stir until thickened and bubbly. | |
| 6 | Just before serving. Stir in shrimp. Heat through. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
